Zitumbuwa are sweet, fluffy Malawian banana fritters that have become a beloved traditional snack across the country. It’s prepared from mashed ripe bananas mixed with corn flour and sometimes a touch of yeast or sugar.
These golden bites are deep-fried until crisp on the outside and soft on the inside. Their naturally sweet flavor comes almost entirely from overripe bananas, making them a simple yet satisfying treat enjoyed by both children and adults.
Must Read: Traditional Libyan Bazeen: The Heart of Hospitality
Malawian Zitumbuwa: Sweet Banana Fritters You Should Try
Description
Zitumbuwa are sweet, fluffy Malawian banana fritters that have become a beloved traditional snack across the country.
Background and Origin
Zitumbuwa reflect Malawi’s resourceful and homegrown approach to cooking. Bananas have long been cultivated in Malawi’s warm, fertile regions, and households often used overripe bananas to avoid waste, giving rise to this delicious fritter.
Originally prepared in villages as an affordable, quick snack, Zitumbuwa were served during family gatherings, market days, and community celebrations. As maize flour became more common, many families incorporated it into the batter, creating slightly different textures across regions.
Over time, Zitumbuwa became more than just a household snack. They are now widely sold by street vendors and remain a symbol of Malawi’s everyday comfort food—simple, rustic, and made with love.
Ingredients
Instructions
-
How to Prepare Zitumbuwa
-
Peel the bananas and place them in a mixing bowl. Mash the bananas using a masher, breaking them into a thick paste.
-
Add one cup of the corn flour and mix thoroughly. Then add half a cup of the corn flour and continue to mix. Add the remaining half cup and mix. Ensure to mix thoroughly. The result is a non-sticky paste.
-
Put the oil on high heat in a saucepan.
-
Wet your hands in a bowl of water and mold small portions of the corn mixture into desired shapes. Shape them preferably into a flat oval. Drop them in the hot oil and deep-fry until golden brown.
-
Once the Zitumbuwa are getting brownish and ready, they float on the oil. When ready, scoop them into kitchen papers to soak up any oil.
-
Enjoy them with a milky tea.
Video credit: Jacinta Mlanga–YouTube -
Note
Tips for Making Zitumbuwa
- Use overripe bananas. Overripe bananas give Zitumbuwa their natural sweetness and soft interior. Hence, there’s no need for much added sugar.
- Use medium heat. If the oil is too hot, the fritters will brown quickly on the outside but stay raw inside. If it’s too cool, they will absorb too much oil and become greasy.
- Combine the ingredients gently. Overmixing can make the fritters dense instead of fluffy.
- Rest the corn flour and banana mixture. Resting for 10–15 minutes helps the flour hydrate and improves texture, especially if using maize meal or yeast.
- Serve fresh and warm. Zitumbuwa taste best right after frying—crispy on the outside, soft on the inside, and wonderfully aromatic.
Must Read: Banku and Grilled Tilapia: Make Ghana's Classic Street
Whether served with tea, enjoyed as a street-side treat, or shared during festive occasions, Zitumbuwa carry the warmth of Malawian hospitality in every bite.
Happy cooking!
